Rice Paper and Ground Chicken Pockets

Ingredients

• 200 g Ground chicken
• Mixed spices (Use paprika, garlic, thyme, black pepper, and salt to taste.)
• 2 tbsp Zero-sugar BBQ sauce (Plus extra for serving if desired.)
• Rice paper sheets (Use enough sheets to wrap the filling; approximately 5 sheets for 2 servings.)
• Cooking oil spray (Optional; use a light spray before air-frying. The transcript mentions Prozis oil spray.)

Steps

1. 1

   Place the ground chicken in a bowl. Add paprika, garlic, thyme, black pepper, and salt to taste.

2. 2

   Add the BBQ sauce and mix thoroughly until the chicken and seasonings are evenly combined.

3. 3

   Lightly moisten one rice paper sheet with water. Do not soak it for too long, or it may become difficult to handle.

4. 4

   Place a portion of the seasoned chicken mixture in the center of the softened rice paper sheet.

5. 5

   Fold and roll the rice paper around the filling to form a closed pocket. Repeat with the remaining rice paper and chicken mixture.

6. 6

   Preheat the air fryer to 170°C / 340°F if your model requires preheating. Arrange the pockets in the basket in a single layer, leaving space between them.

7. 7

   Give the pockets a light spray of cooking oil if desired. Air-fry at 170°C / 340°F for 15 minutes, or until the rice paper is crisp and the chicken is fully cooked, reaching 74°C / 165°F internally.

8. 8

   Serve hot, with additional zero-sugar BBQ sauce for dipping if desired.

Notes

The source does not specify the number of rice paper sheets or the exact amount of spice. Work in batches if necessary so the air-fryer basket is not overcrowded. Ensure the chicken is fully cooked before serving.

Nutrition per serving

• main
• appetizer
• air-fryer
• high-protein
• chicken
• rice-paper
• quick
• gluten-free